Name: Chunky Salsas
Yield: Each recipe makes about 2 cups (12 oz/370 g)
Cuisine: Mexican
Ingredients: Garlic, 1 small clove, chopped; White onion, ⅓ cup (2 oz/60 g) finely chopped; Green onions, 2, including tender green tops, thinly sliced; Habanero chile, ½, finely chopped; Sea salt, ½ teaspoon; Red Fresno or serrano chile, 1 tablespoon finely chopped; Orange zest, 1 teaspoon grated; Sea salt and freshly ground pepper; Fresh lime juice, 1½ teaspoons; Ripe tomatoes, 1 lb (500 g), cored, seeded, and chopped; Fresh lime juice, 1 tablespoon; Red onion, ¼ cup (1½ oz/45 g) finely chopped; Ripe mangoes, 2; Fresh orange juice, 1 tablespoon; Fresh cilantro leaves, 3 tablespoons chopped

Preparation info

Each recipe makes about
2 cups

Difficulty
Easy

Appears in

Better From Scratch

By Ivy Manning

Published 2014

About

Mexican cuisine is memorable largely because of the freshness of the ingredients, so it makes no sense to buy jarred salsa when you can easily make outstanding salsas at home. These two “go-to” recipes are popular favorites. For a third classic salsa, see Tomatillo Jalapeño Salsa.

Ingredients

For Pico de Gallo

White onion, ⅓ cup (2 oz/60 g) finely chopped
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Method

For Pico de Gallo

Using a mortar and pestle, mash together 3 tablespoons of the onion, the cilantro, chile, garlic, and salt until a paste forms. Transfer the paste to a bowl, add the remaining onion, the tomatoes, and lime juice, and stir with a spoon to mix we